Chamatkar (চমৎকার): Chamatkar is a premium quality of rice, well-known for its distinctive aroma, superior taste, and excellent cooking qualities. It is produced largely in the northern parts of West Bengal and is rich in nutrients as traditional and sustainable farming methods are used for its cultivation and thus it is also free from pesticides and chemical fertilizers, which ensures that he grains retail their rich mineral content and beneficial components during milling. Chamatkar rice is versatile and can be used in everyday meals, though it is particularly celebrated for its role in making delicious khichdi. Its organic cultivation process not only supports environmental health but also offers a more nutritious option for consumers, contributing positively to their well-being. This unique rice embodies the blend of tradition and sustainability, making it a prized choice among health-conscious individuals.
HMT: HMT is a popular variety of rice which was developed by Dadaji Khobragade, a legendary plant breeder. Dadaji Ramaji Khobragade’s career as a plant breeder started in 1982-83. First came the highly popular ‘HMT’, a mildly fragrant, fine grain rice with good cooking quality. The consumer preference for it soon earned him a price double that of the rice varieties grown by local farmers earlier. HMT was also well adapted to the agro-ecological conditions prevailing in much of the region. While he was going to sell the paddy he grew, he could not name it. He was wearing a watch of HMT and thus named the paddy after it. It freely and generously shared its seeds with the neighboring villagers, and in a matter of a few years, it was adopted widely for cultivation. Loaded with primary source of carbohydrates, it was cultivated in Maharashtra by Khobragade. It has a fluffy and soft texture, the grains are non sticky and are medium to long shaped, carrying mild aroma and adding to its appeal in dishes. This texture and quality make HMT rice suitable for a variety of dishes, including biryanis, fried rice, and simple steamed rice meals.
Radhuni Pagol (রাধুনী পাগল): Radhuni Pagol is a premium variety of rice whose name literally translates to “rice that makes the cook go mad”, is cultivated in parts of Nadia, Murshidabad, and Bardhaman. It is cherished for its aromatic flavor, polished appearance with smooth texture and small grains. It has a slight nutty flavor and is considered light and easy to digest. t acts as a natural detoxifier, aiding in the elimination of toxins and promoting overall health. The small, slender grains cook to a soft and fluffy texture, adding a unique character to any meal. Rich in carbohydrates, vitamins, and minerals, Radhuni Pagol rice provides essential nutrients while being low in fat and cholesterol-free. It holds a place of pride in Bengali cuisine and is considered a perfect companion for decadent gravies such as chingri malai curry, chicken curry etc. and is also used to make rice pudding.
Kolaboti (কলাবতী): Kalabati is a popular variety of Black Rice, cultivated in Jhargram, Paschim Medinipur, Bankura, Howrah and Hooghly. It has a sticky texture and purplish colour, loaded with antioxidants, Fiber, Zinc, etc. best suited for making Khichdi, Rice Pudding, Madh Bhat, etc.
Banskati Rice (বাঁশকাঠি): Banskati rice is a type of aromatic, long-grain rice known for its enchanting fragrance and delightful flavor. It is primarily grown in Bengladesh and parts of West Bengal. It grows in coastal or lowland areas and has long, medium-length grains that are slightly longer than most non-aromatic varieties. Unlike fragrant rice such as Basmati, Banskathi has a subtle aroma, making it suitable for both daily meals and special occasions. This rice is an excellent source of carbohydrates, providing energy for daily activities. It also contains minor amounts of protein and almost negligible fat, which makes it a very useful constituent of a healthy diet. Being a traditional regional variety, Banskathi may retain much more of its natural nutrients, especially when processed very minimally. Often parboiled, it retains essential nutrients and a firm texture. Ideal for dishes like biryanis and pulaos, Banskati rice is versatile, nutritious, and easy to cook, making it a beloved choice.
Badshah Bhog(বাদশা ভোগ): As its name suggests, it is best fit for royal dawats. Harvested in December, this variety of rice is short, slim, has a rich and enticing aroma and is especially consumed in winter meals. It is cultivated in fertile regions of Nadia, Hooghly and Murshidabad and it perfect fit for pulao, fried rice and is often used in festive meals and special occasions.
All rice are available in paushtik life
WRITTEN BY Written by: Ms. Sania Hazra , Pursuing B.A. (English), Loreto College